I am so excited about how this gluten free Blackberry and Apple Crumble Bar turned out. The truth is, I was about to make a regular blackberry and apple crumble, but I’ve lost my only photogenic crumble dish. I know, disaster!!! So I thought that by turning it upside down I could solve my need for both crumble AND a blog worthy photograph!
There is an ancient kind of instinct alive in us all to gather and preserve, wether it’s wild edibles such as blackberries, house plants, or even beautiful words and quotes. We all have an affinity for something that we know nourishes us.
The simple act itself of gathering and preserving is so ingrained in our ancestry, it just somehow feeds an innate and instinctive part of us human beings, I’m sure that must why foraging feels so deeply satisfying!
I always feel inspired to create recipes when there is something wild and in season to gather.. Wild garlic or Wild garlic, Nasturtiums, Elderflower, Blackberries, or Blackberries, Pears, Plums.. if it’s within arm or sticks reach I’ll be picking it!
It’s my favourite way to slow down, appreciate and connect with nature and forget about time. It serves my need to feel both productive / purposeful and relaxed or switched off all at the same time.
Wild food is usually highly nutritious compared with shop bought ingredients. Because it has to survive in the wild it contains more protective phyto-chemicals, which is great for us because the phyto-chemicals that protect the plants from the elements often also protect our health… unless it is in fact poisonous, obviously!
I think you will love this blackberry recipe, it has a chewy, buttery base (feel free to replace butter with coconut oil though) sweet yet tart fruity layer, plus you can pick it up and eat with with your hands or pop it in a pack lunch.
Most of these were quickly demolished with lots of custard. Nothing lasts in this house!!!
Blackberry and Apple Crumble Bar
For the crumble
- 1 1/3 cup gluten free oats
- 1 1/3 cup gluten free flour (I used doves farm plain white)
- 1/2 cup coconut sugar
- 3 Tbs coconut flour
- 1 tsp gluten free baking powder
- 180g organic grass fed butter (I use goats butter) or cold hard coconut oil
For the fruit
- 2 cups of stewed fruit with the liquid drained
- I think I did roughly 1 cup apple and 1 cup blackberry
- 1 tbs honey or maple syrup
- 1 Tbs lemon juice
- Stew some apples and blackberries, enough so that you will have have least 2 cups worth once cooked. I like to add some fresh ginger and a clove or a stick of cinnamon to the pot for extra flavour.
- Preheat the oven to 160 degrees.
- In a food processor, process the oats, flour, baking powder and coconut sugar so that is well combined and the oats are roughly broken up, but not too fine!
- Transfer the crumble mix to a large bowl, and with your fingers mix in chunks of the butter or coconut oil until you have a the texture of breadcrumbs which hold together when squeezed.. a little more fatty than a regular crumble topping because we want it to hold its shape when baked.
- Setting aside around 3/4 cupful for the topping, press the crumble mix firmly into 2 loaf tins lined with baking parchment, it should be about 1/2 an inch thick.
- Part bake the base layer for around 10 mins at 160 degrees, allow it to cool and press it firmly down again into the tin with the back of a spoon.
- Make sure your fruit is well drained of liquid before layering it over the top of the base, all the way to the edges, then sprinkle over the rest of the crumble mixture.
- Now bake again for around 30 – 40 minutes or until the topping looks golden brown, keep an eye on it and remove it from the oven if it looks like it might be burning.
I hope you enjoy this recipe, and others on my blog, I love to hear from my readers so do let me know in the comments if you have a go, or have any questions of suggestions.